Crispy Goose!

Grilled Goose Sous Vide Recipe

Fleisch

Grilled Goose Breast Sous Vide Recipe

1 hr (without sous vide time included)

700°C

2-3 min

Grilling goose can risk the meat drying out. Grilling goose sous vide provides the most tender meat and crispy crust. Thanks to Otto's crucial tips for sous vide and grilling the perfect crust, you can enjoy a tender and delicious goose recipe from the O.F.B. Whether for Christmas or any festive celebration, grilled goose sous vide will surely impress.

Serves 4 people

Grilled Goose

1 kg Goose Breast

1 large piece of ginger

4 oranges

1 pinch of cinnamon

1 Tbsp cloves

Forest Honey

Salt and pepper

Preparation

For this grilled goose recipe, Otto puts an Oldenburg oatmeal goose from Albers Food on the grill. These geese are characterized by a relatively low-fat content and particularly tender meat – perfect for the combination of Sous Vide and the top heat of O.F.B.

1

Parry goose breast

Dab off the goose breast and cut off excess skin and fat. Remove tendons, silver skin and remaining feather quills. Important: do not cut meat.

2

Marinate in a vacuum bag

Slice fresh oranges and squeeze both halves over the goose breast. Grate the ginger finely and sprinkle over the goose breast together with cloves, roughly crushed pepper, salt and a pinch of cinnamon. Peel the oranges, remove the fillets and place in the vacuum bag together with the spiced goose breast. Add the juice to another squeezed orange. Pull the air out of the bag and seal tightly. The vacuum-seal makes the marinade particularly intense because the aromas cannot escape.

3

Sous vide the goose breast at low temperature

Sous vide the goose breast for 10 hours at 80 ° C – the long cooking time makes the meat enticingly tender. Then remove from the water bath, remove the vacuum bag and put the duck breasts on the cooled grill grate. If you cannot grill the goose breast right away, you can cool it down in an ice cube bath and store it in the refrigerator. Just be sure to bring it back to room temperature before grilling.

4

Salad with orange slices & side dishes

During sous vide cooking, prepare a complementing salad to the goose breast marinade. For the dressing, mix orange mustard, honey, balsamic crème, orange juice and orange zest until smooth. Add high-quality olive oil and season with salt and pepper and then arrange the salad with finely chopped orange fillets. The grilled goose breast is great with potatoes or dumplings. You should prepare the desired side dishes while the goose breast cooks at a low-temperature.

5

Goose-grill ready

Cut the skin of the sous vide-cooked goose breast into diamond shapes. This creates a professional look for your grilled masterpiece, but it also ensures that the skin does not burst during grilling.

6

Goose grilling

Preheat the O.F.B. for three minutes at the highest temperature level at 900 ° C. Set the Meat-o-Meter to level 5, then, lower the temperature and place the grill grate with the goose into the O.F.B. Grill the goose breast at about 700 ° C for 2-3 minutes until it develops a crunchy golden-brown crust.

7

Finish the plate

Finally, drizzle the goose breast with a strong honey like a forest flower honey. The spicy-sweet note completes the wintry flavors of Otto’s sous vide goose and makes it an unforgettable grill delicacy.

More ideas for winter barbecue can be found here:

Grilled goose legs

Deer leg from the grill

Duck breast deluxe

Boar square

Sous Vide deer grilled from the grill

And now: enjoy!

Why keep this little artwork secret? Let your friends know. Share your grill experiences with others and show them what you created with your O.F.B. Share this recipe with your friends!